I found in my cellar. This is the third of four beers that were among the very first beers I brewed and which have been sitting in my cellar for a couple of years. So far, both the Irish Red Ale and the Scottish 60/- Ale have held up pretty good to the test of time. I wasn't sure what to expect with this current beer. The mysterious "APA?" on the cap leads me to believe that it is the last surviving bottle of my first attempt at making a red American Pale Ale. Apparently, I didn't know about the "American Amber" category at that point, since I have since learned that what I was attempting to brew pretty much falls under that category. Now that I think about it, this beer can probably be considered to be the genesis of my "Little Rhody Red" recipe that I have been trying to perfect.
However, this beer, at the time that I brewed in back in the summer of 2010, was decidedly NOT good. It wasn't all bad - the aroma was actually quite nice and it looked exactly like I was hoping it would - a nice, reddish orange. Really made you want to drink it. But, the flavor completely did not live up to the promise of the first impression. In fact, I would say this beer was downright deceitful. It looked and smelled delicious, but upon tasting the beer, there was an unmistakable, in-your-face onion flavor. Yes, onion. I've since attributed this flavor to the batch of Summit hops I used. Summit is apparently a somewhat hit-or-miss hop - when its good, it has this wonderful tangerine character (which is what I was going for). But when it's bad, you get onions and garlic (NOT what I was going for). This beer scared me away from Summit, but it is probably worth another shot given that others have had great success with it. In any case, I waited a few months to see if the flavor would dissipate, but it never really did, so most of this batch went down the drain (my only dumped batch so far). I didn't remember hiding a bottle away, though I am glad I did since it gives me the opportunity to see what happens to that onion flavor over the course of a couple of years. Amazingly, time has done great things to this beer.
Aroma - Subdued, but with some hints of roast and caramel. I can definitely still smell some citrus fruit from the Summit hops. Some oxidation is evident as well, but not really cardboardy. More sherry-like. Although different from what I remember it being, this beer smells really quite nice.
Flavor - Rich malt. Some vinous oxidation flavors, but they come across quite nicely, adding a dark fruitiness that makes this beer very interesting. Raisiny perhaps? Still a decent amount of bitterness, though malt clearly dominates. A faint tartness was evident in the first sip, but is harder to detect as I drink. Most importantly though - NO ONION FLAVOR!! Absolutely no hint of it. This beer is 100x better at 2 years old than it was fresh. Once again, these tastings have taught me to never dump my beer (at least not before giving them a couple of years to age). Amazing.
Mouthfeel - Medium body, moderate carbonation. Not as "chewy" as I would have expected given the malt profile. I was expecting something akin to the aged Irish Red. Given the foamy head and the slight tartness, I wonder if there was a bit of a bacterial infection in this bottle, which would also thin it out some. Wish I had thought to take a gravity reading before drinking it all.
Overall - I'm going to sound like a broken record about these old beers, but I'm amazed at how well they have all held up. I had no problem drinking this bottle and wish I had more of it. It's certainly not an American Pale Ale anymore, if it ever was. Not an American Amber either. Given the maltiness and sherry-like flavor, it seems much more 'British' than 'American' at this point. Of course, it might not actually be the beer I think it is - the '?' on the cap and the complete lack of onion off-flavor gives me some doubt, but I cannot think what else it might be. It is different enough from the other aged batches that I have tasted so far and I don't have anything else in my brew log that matches the general specs of this beer. So, I guess I have to conclude that it is indeed my 'Summit APA'. Go figure.
Summit "APA" - original recipe & specs
28% Pale Malt
14% Munich Malt
4% Crystal Malt (40L)
2% Roasted Barley
52% Extra Light DME
Summit @ 60 min, 20 min, 8 min, 2 min, & dry hop
Palisades @ 20 min, 8 min, & 2 min
WLP008 East Coast Ale